File this one under both gluten-free and low-carb. I can’t believe I haven’t posted this soup before. You know how there are some recipes you make all the time, and love, and you don’t even have them written down because you know them so well? This is one of those. So I’m going to give approximations on things like spices, since I’m used to just dumping in what looks right. This soup originated as an actual jambalaya recipe. But when we went low-carb, we couldn’t do the rice part anymore.. . . Read More!
I’m taking part in Gluten-Free January, a little grassroots project that is actually something I’d been thinking about trying to put together myself. I wanted to challenge friends to try just one month gluten-free to see how much better they could feel. This makes it easy, since someone else has already set up the framework. I eat mostly gluten-free already, because it turns out that gluten can be one of the main triggers for a Crohn’s disease flare. I do occasionally splurge, but when you’re not used to eating the. . . Read More!
This isn’t the first time I’ve tried peanut butter cookies. There was a semi-failure a while back, in which I tried the “amazing” flourless peanut butter cookie recipe that’s all over the internets. Well, they weren’t bad, but they weren’t great either. Not moist, not chewy. More crumbly and powdery than anything. So when I asked a coworker if he wanted something baked for his birthday, and he asked for peanut butter cookies, I figured it was the perfect time to adjust, experiment, and cobble together something better. Please note,. . . Read More!
When I was growing up, my folks used to make a huge batch of spaghetti sauce every now and again. Seems like we always had some in the freezer, and it was always freakin’ delicious. I learned to make it, and just threw down a batch the other day. It works as spaghetti sauce. It works in a lasagna. And if you chuck a can of beans and some cumin into it, it’s an awesome chili. I say “easy” in that it is indeed easy, but this is a simmered. . . Read More!
It’s a baking time of year, and I’m not about to let low-carb or gluten-free get in my way. Also, it’s a pumpkin time of year, and Scott loves pumpkin pie. I figured this would be the best of all worlds. As a note, I don’t think I’ve ever had pumpkin pie before. Sure, my parents made one every Thanksgiving. But I wasn’t all that big on Thanksgiving foods in general — I ate Spaghetti-O’s or macaroni and cheese throughout my childhood, because absolutely nothing on the Thanksgiving table sounded. . . Read More!
I’ve had this recipe card in my file for about 15 years. I really should make this stuff more often. If you’ve ever been to Duke’s in Seattle, you know how great their chowder is. Their take-home recipe isn’t quite there, but it’s really good anyway. I’ve also made a few small adjustments of my own. 2 slices diced bacon 1 Tbsp butter 1/2 onion, diced 2 stalks celery, diced pinch of chopped fresh garlic 1 tsp thyme 1/2 tsp marjoram 1/2 tsp Italian seasoning 1/4 tsp black pepper 1/4. . . Read More!
A coworker is leaving tomorrow, and I wanted to bake for him. He chose cookies, so I chose cut-out cookies (he’s leaving to do a one-man show that’s guitar-centric, and I wanted to break out my guitar cookie cutter). These are two of my favorite old holiday recipes, but they’re good any time. I think for the butter cookies, the original recipe was called “bunny butter cookies”, which I always figured meant they were for Easter. But in my house, we made these for birthdays, Christmas, Halloween, Flag Day, and. . . Read More!
I’m enjoying the ongoing coconut flour experiments. This time, I went for a classic: chocolate chip cookies. Please bear in mind, these aren’t specifically low-carb chocolate chip cookies. I used actual sugar and actual chocolate chips in this one. Although if they’re going to just be a treat, and if you’re on maintenance, they can certainly fit into a low-carb lifestyle. There are two main problems with using the coconut flour. One is that the cookies don’t flatten and spread like wheat flour cookies do. They stayed in virtually the. . . Read More!
Scott’s been speaking lately of shortbread. Although in a Disney household like ours, we frequently refer to it as “shorts-bread”. If you’ve had the shorts-shaped shortbreads (Say that 5 times fast!) from the Disney parks, you’ll know the deliciousness to which I refer. I have this coconut flour, which is really cool stuff. So I figured I’d try my hand at something at least resembling shortbread. And while I’m in the same city as shortbread, and perhaps in the next neighborhood over, these didn’t quite make it. Although they’re pretty. . . Read More!
I posted previously about the Atkins Muffin-in-a-Minute recipe, and my tweaks to it. Well, I’ve continued tweaking. I’m still making these with coconut flour, instead of the original recipe’s flax meal. We just now got a bag of flax meal, so I’ll have to play around with it and see if I like it. Meanwhile, the base recipe: 1 heaping Tbsp coconut flour 1/2 tsp baking powder 2 tsp sweetener (1 packet of Splenda) 1 tsp butter 1 egg And the add-ins: 1 tsp liquid flavoring 1 tsp powdered flavoring. . . Read More!